By
Native Voice One - NV1.
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Toasted Sister is radio about Native American food because it came a long way. Traditional indigenous foodways were lost, found, redefined and modernized in the last few hundred years. And here it is today, in the hands of Native chefs and foodies who work to keep their traditional flavors and ingredients alive. I'm Andi Murphy and I'm talking to as many Indigenous foodies as I can.

56 episodes available.
A new episode about every
15 days
averaging 32 mins duration
.

Chef Lawrence Garcia (Acoma and Navajo), executive chef at Sky City Casino, in New Mexico is skilled at making odd ingredients taste good together, which is a skill he needed for 505 Food Fights, a charitable event that brings together all kinds of chefs from Albuquerque. In this episode, I follow him and Diné chef Josh Nez through the tournament.…

I'm doing a little experiment with Monica Braine (Natives on a Budget Facebook group and Native America Calling radio program) and if you start right now you can join us! We're doing this "No Eating Out Challenge." 31 days of eating in and we're going to be learning about our food spending habits and cooking habits. If you start right now (this ...…

In this special episode I catch up with some awesome women at the 2nd Native Women’s Business Summit, a powerful event for Native women entrepreneurs to lift each other up, network and encourage business growth in Native America. The women in this episode see the importance of food in business and Native traditions. I speak with:Addie Lucero (T ...…

No one really likes to be told what to do especially when it comes to food. Food is culture and to be told that that’s not good enough by outsiders, well, that makes us angry. In this episode Lynn Lane (Diné), community health nutritionist, and Felicia Cocotzin Ruiz (Tewa and Chicana), chef and holistic healer, are no longer gentle Indians.…

The 2018 Southwest Native American Workshop on Bats gathered a couple dozen bat researchers and biologists from federal, state and tribal entities to talk about bat conservation ahead of the spread of white-nose syndrome (WNS) in the Southwest. They also focused on where bats fit into Native culture. Voices in the episode:Lawrence Abeita (Islet ...…

In this episode I talk with Brian Tatsukawa, culinary instructor at the Navajo Technical University in Crownpoint, New Mexico, and a few of his students about why a career in culinary arts is important and what challenges young students have cooking on the reservation.By Native Voice One - NV1.

I partnered up with Eater magazine to include Pueblo bread in their Guide to the Southwest. In the process of writing this article, I took a journey through some of the Pueblos in New Mexico to learn about Pueblo bread. This episode includes voices from bakers from Jemez, Taos, Zuni and Laguna Pueblos.Link to "The Wondrous Bread of the Pueblo N ...…

In this episode, I talk with Curtis Basina (Red Cliff Band of Lake Superior Chippewa Indians), owner of the Copper Crow Distillery in Wisconsin about stereotypes, vodka drinks and what repeal of prohibition could mean for tribes. Yes, I said “prohibition.” Did you know that up until December 2018 tribes were banned from operating distilleries o ...…

For this special episode I take a road trip to El Paso, Texas where I learn more about Mexican food and the Indigenous food culture at this stretch of the border. You’ll hear from Rick Quezada, cultural preservation director at Ysleta del Sur Pueblo, Lorena Andrade, director of La Mujer Obrera and Rubi Orozco Santos, poet and public health educ ...…

Native American Natural Foods makes Tanka Bars, the first brand of bison meat bars, experienced a couple of ups and downs in business since it started in 2006. But since competition from non-Native companies swept up all the investments and money in the last couple of years, Tanka Bar is left to restructure its brand. In this episode, I talk wi ...…

In this special episode I report from the first Southwest Intertribal Food Summit in Taos, New Mexico. It was a two-day event filled with good food and knowledge sharing between Southwest Natives who are working in the food sovereignty movement. Visit ToastedSisterPodcast.com to see photos from this trip. In the episode: Lilian Hill from Hopi T ...…

In this special episode I hand the reins over to my real sister, Alisha Murphy (Diné). She went to the World Indigenous Business Forum in New Zealand and came back with some T-shirts for our parents, some keychains for her friends and some audio for me. Alisha made some new Maori friends and naturally talked about food with them. Hey, it runs i ...…

Towana Yepa (Jemez Pueblo) comes from a family of gardeners. She’s a business woman who owns and operates her own farm called Corn Pollen Trail Farms in Ponderosa, New Mexico. In this episode, she talks about her origins, the challenges of being an Indigenous woman farmer and filling a need for fresh options in her Native community. I also talk ...…

Brit Reed (Choctaw) is a cook, culinary service provider for Tulalip Health Clinic in Washington and a member of the I-Collective. She’s sort of new to the world of Indigenous culinary arts but she’s well on her way to making changes in the Native community. In this program we talk about the role of Choctaw women and how food helps her connect ...…

In this episode, I hit the road and talk with some folks at the 6th annual Apache Harvest Festival at the Ndée Bikíyaa farm in Canyon Day, Arizona. On this show: Onah Ditzer, farm education coordinator at Ndée BikíyaaRachel Beauty, Apache culture intern for the Yavapai Apache NationShalitha Peaches, distribution manager for Ndée BikíyaaNephi Cr ...…

The non-Indigenous owners of Aloha Poke Co., a Chicago-based restaurant, trademarked the words “Aloha Poke” and became the new face of cultural and food appropriation. In this episode, Dr. Kalama Niheu (Kanaka Maoli) talks about how a long history of cultural appropriation allows for this to continue to happen to Indigenous people, the problem ...…

Eric Richards (Navajo) has a business degree and originally had plans to get into the Native jewelry business. But fate took him straight to the kitchen and up the ranks. He’s the executive chef of the Twin Arrows Casino Resort near Flagstaff, Ariz. In this episode, I sit down with chef Richards at Zenith Steakhouse and we talk about the restau ...…

If you talk with Diné chef Josh Nez for any amount of time, he’ll mention his daughters. They’re the reason why he cooks. He’ll also throw in some Navajo language translations for “corn,” “salt” or “grandma.” Nez is a cook at the Pueblo Harvest Café in Albuquerque who got his start as a dishwasher. In this episode, we talk about mutton, the fir ...…

Vernon DeFoe (Red Cliff Band of Lake Superior Chippewa) doesn’t have a glorious origin story. Like many chefs, his food journey starts at a fast food restaurant. But along the way he made a U-turn straight back to Indigenous food. He’s a chef de cuisine on The Sioux Chef team and the bassist for the crust punk band War//Plague. In this episode, ...…

It’s Saguaro fruit harvest season and that means members of the Tohono O’odham Nation are out this weekend picking that sweet, sweet fruit from the tops of those iconic Arizona cactuses. In this episode, I talk with Jacelle Ramon-Sauberan, Ph.D student in American Indian Studies at the University of Arizona and Tohono O’odham history and cultur ...…

Shane Chartrand (Enoch Cree) has a particular kind of style that’s currently being projected on the interior of his new restaurant, SC Restaurant, which opens on June 12. It’s sexy, it’s casual, it’s a little upscale and it’s fun. He’s an award-winning chef who beat out some other top chefs in Canada to take home the gold from the Gold Medal Pl ...…

Kristina Stanley (Anishinaabe) is the owner of Abaaso, a plant-based food company based in Madison, Wisconsin. She’s also a member of the I-Collective (Indigenous, Inspired, Innovative, Independent Collective). For this episode, I visit Kristina in the kitchen at the Food Justice Symposium in Colorado to talk about her business, learning about ...…

In this special episode I hit the road and visit a sheep camp near Shiprock, N.M. to talk with a sheep herder family and Aretta Begay (Diné), director of Diné be’iiná, or Navajo Lifeway, a non-profit group dedicated to preserving and strengthening Navajo sheep culture. Please visit toastedsisterpodcast.com and the Toasted Sister facebook page f ...…

When Mariah Gladstone (Blackfeet) was a young girl, she had a dream about cookies and her mom helped her bring them to real life. She still dreams about food and turns them into recipes, only now, she produces her own little cooking show called Indigikitchen. In this episode, Mariah talks about the Blackfeet diet and how sacrifices from her anc ...…

Anna Sattler (Yupik) is an urban hunter and gatherer provider who can make a mean salmon dip and lots of other Alaskan dishes. She’s a chef and creator of “Anna’s Alaska: Off The Eaten Path,” a yet-to-be-filmed TV show with a pilot episode in the works. In this episode, we talk about Pilot Bread crackers, subsistence hunting in Alaska and steal ...…

In February, I attended the 2018 New Mexico Organic Farmers Conference in Albuquerque and met up with some Native farmers who are doing some really awesome things in their Native communities. In this episode, we talk about traditional farming, resilience, soil health and preservation. Photo: The Resilience Garden at the Indian Pueblo Cultural C ...…

If you like the Toasted Sister intro music, you’re going to enjoy this special, musical episode featuring CW Ayon, or Cooper Ayon. As a one-man-band, he sings, he plays guitar, a kick drum, the tambourine and a harmonica sometimes. It’s very impressive to watch him perform live at a bar, a festival or a restaurant. He’s pretty much the voice of ...…

Neftalí Duran (Mixteco) came to this country as a migrant worker so he’s particularly in-tuned with today’s conversations about borders and migration. In this episode, Neftalí talks about the importance of migrant workers in the American food system, food shaming and why we can’t talk about food sovereignty without talking about access to food ...…

David Wolfman (Xaxli’p First Nation) started cooking when he was 9 years old. Now he’s a classically trained chef, educator and host of the TV show “Cooking with the Wolfman.” In this episode, he talks about his new cookbook, “Cooking with the Wolfman: Indigenous Fusion,” the history of his family and the Indigenous food movement in Canada.…

(Ink & Paper/Jessica Sargent photos)In this special episode, I talk with four Indigenous chefs who attended the I-Collective’s (Indigenous, Inspired, Innovative, Independent Collective) Indigenous Harvest Pop Up dinner in New York. They talk about the dishes they prepared for the seven-course dinner and what inspires and motivates them when the ...…

At The Boot in Durham, North Carolina, chef Robert Kinneen (Tlingit) makes a lot of pasta and breaks down a pig and half a cow a month. It’s different than cooking porcupine, moose and walrus in Alaska. In this episode, Rob talks about moving and cooking in different restaurants, feeding President Obama and why truffle oil is an unrealistic ing ...…

An endless search for food, tainted cheese, killer pastries, feasting on the Death Star: that’s how Native comic book artists and illustrators incorporated food into their work. I talk with a bunch of “Indigenerds” at the Indigenous Comic Con 2. In the show:Arigon Starr, “Super Indian”Tatum Bowie and Damon Begay, “Spiral,” Interstellar ComixJas ...…

In this special episode, four Indigenous chefs talk about what it’s like being female chefs in a culinary world currently dominated by men. Guests are Claudia Serrato (Purépecha), anthropologist, professor and chef, Andrea Murdoch (Venezuelan Andean Native), creator and owner of Four Directions Cuisine, Felicia Cocotzin Ruiz (Tewa, Tiwa, Mexica ...…

In this special episode, I travel to Taos, New Mexico to talk with a few Native chefs, some tribal leaders and farmers about the importance of eating the food that our ancestors ate. The Indigenous Food Experience was a first-time event put on by the Red Willow Farm at the Taos Pueblo.By Native Voice One - NV1.

You can’t talk about climate change in Native America without talking about food and how it’s affected by changes in water, land and temperature. Dr. Kyle Whyte (Citizen Potawatomi Nation), Timnick chair in the humanities and professor of philosophy and community sustainability at Michigan State University, spends a lot of time thinking about t ...…

At age 5, Claudia Serrato (Purépecha) started cooking plant-based foods. Today, her passion is exploring raw foods, sweet flavors and making desserts with delicious combinations of Indigenous ingredients from all over Turtle Island. She’s an anthropologist, professor and chef who embraces words like “intimacy” and “Indigenous love” to describe ...…

Chef David Ruiz is the executive chef at the Pueblo Harvest Cafe in the Indian Pueblo Cultural Center in Albuquerque and co-owner and founder of 505 Food Fights. While the goal of this podcast is to elevate Native voices, I wanted to feature David Ruiz because he’s the executive chef of this Native restaurant. There aren’t many Native restauran ...…

Freddie Bitsoie (Diné) is the executive chef of Mitsitam Cafe inside the National Museum of the American Indian where he uses his imagination and knowledge of history to bring Indigenous flavors to the museum experience. He studied anthropology in college but took a different route when he noticed everything he thought about was food. In this e ...…

Before food gets to your table it’s grown and cared for by someone. And that someone could be a Native farmer or tribal food producer. Dan Cornelius (Oneida Nation of Wisconsin) is a technical assistance specialist in the Great Lakes region of the Intertribal Agriculture Council (IAC) and manager of the Mobile Farmers Market. He and the IAC are ...…

Felicia Cocotzin Ruiz (Tewa, Tiwa, Mexican, Spanish) is a holistic healer and chef (kitchencurandera.com). She learned about traditional food and plant medicine from her relatives and from growing up in the Southwest desert. In her work, she exposes people to the delicious bounty of the desert and bridges eastern medicine with Southwestern medi ...…

Since he was 13 years old, Sean Sherman (Oglala Lakota) was in the kitchen. The skills he learned over the years helped him rise above the ranks in culinary school to become one of many most awesome Native American chefs. He’s the owner of The Sioux Chef, an Indigenous catering and education group. He and the crew have some exciting things comi ...…

Our grandmothers' recipes are amazing. For Ben Jacobs (Osage), owner of Tocabe, his family’s frybread recipe helped him create a beautiful restaurant that showcases Native food in Denver. Although he doesn’t consider himself to be a chef, he’s become a voice in the Native food world. In this episode, Ben talks about the struggles of starting a ...…

When white people steal Native images, stories and fashions and then claim them as their own, it’s called appropriation. When they steal Indigenous recipes, well, that means we’re no longer gentle Indians on Toasted Sister. In this episode, I’m joined by Neftalí Duran (Mixteco) Oaxaca chef, Erica Scott-Pacheco (Lenape), social justice fundraise ...…

After the Gold King Mine spill in 2015, Navajo agriculture in the Four Corners area took a turn for the worse. Two years later, Brandon Francis (Navajo), Four Corners farmer and research lab technician at the New Mexico State University Agricultural Science Center in Farmington, New Mexico, is using his science skills to boost Navajo farmers’ c ...…

The Toasted Sister podcast is Natives talking about food, even if it’s Natives who aren’t particularly “foodies” talking about food. In this episode I talk with my friend and coworker, Monica Braine (Assiniboine, Hunkpapa Lakota) and James Simermeyer (Coharie, Navajo descent) about our odd food habits, weird food combinations, frybread and what ...…

In this podcast extra, I bring my sister, Alisha Murphy (Navajo), into the studio to talk about our upbringing, poor man's food, the power of food memories and how our relationship with Mexican food changed.By Native Voice One - NV1.

Crystal Wahpepah (Kickapoo and Sac and Fox) loves her urban Native community in Oakland, California. As the owner of a successful Native catering business called Wahpepah’s Kitchen, she shows her love with food and by sharing food stories. In this episode, Crystal talks about her love for catering, the need for more Native flavors in the Bay Ar ...…

E7: Brian Yazzie — “Constantly working”When you love something, it consumes you. When asked what he does outside of the kitchen, Brian Yazzie (Diné), chef de cuisine at The Sioux Chef, said he’s thinking about being the kitchen. In this episode, Brian talks about becoming a chef, decolonizing his cooking and what’s next for him and The Sioux Ch ...…

In this podcast extra, I talk with David Manuel (Anishinaabe), foods coordinator for the Red Lake Food Initiative. He's been busy tapping maple trees for that sweet, sweet sap. He's also a beekeeper.By Native Voice One - NV1.

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